Simple Bee Hoon Soto with Begedil by Andrew Lim

Recipe: Serves 3 to 4

8 shallots peeled and sliced
3 cloves of garlic peeled and sliced
1/2 thumb sized ginger, peeled and sliced
1 thumb size galangal, peeled and sliced
2 stalks of lemon grass, finely sliced
3 candlenuts; chopped
1/2 tbsp. of turmeric powder
1 tsp. of coriander powder
1 tsp. of cumin powder
1 tsp. of fennel powder
a few dashes of white pepper

Blend the above ingredients into a paste.

1 small chicken or 8 pcs of chicken thighs
2 litres of water or chicken stock

Spice bag (I used a tea bag):

1 stalk of cinnamon stick
3 cloves
4 cardamom pods
2 star anise

Lightly fry the spice paste till fragrant.
Add the chicken and spice bag.
Bring to a boil and lower the fire and continue to boil.
Skim the scum and bring out the chicken and shred the meat.
Return the bones into the soup (I used large tea bags).
Season the soup with salt and pepper.

Chili Sauce

2 Chili Padi - I used 2 as I cant take too spicy; add more if you like it fiery
3 chilies deseeded
2 cloves of garlic
Lime Juice
Kicap Manis
Some sugar

Blend all ingredients to make the Chili Sauce.

Begedil - I used AF

3 large potatoes; boiled and mashed
Chinese celery; finely chopped
3 tbsp. of chopped chicken from the shredded meat.
Fried shallots
1 egg; beaten
White pepper

Mixed all these ingredients together and shape them into small patties.
AF them for 180 Deg C for 8 mins and turn over and 6 mins on the other side.
Check periodically.

If preferred; roll them in some all-purpose flour and beaten egg.
Shallow fry in a pan with some oil.

Served with boiled noodles or beehoon.
Top with shredded chicken, blanched bean sprouts, hard boiled egg, begedil, chopped Chinese celery & fried shallots. Drizzle with the chili sauce.